Delicious Italian jumbo pasta shells stuffed with mozzarella, ricotta and parmesan cheese, smothered in spaghetti sauce. An eggs-free, nuts-free and soy-free lunch or dinner option that’s perfect for any European food lover!
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 53 mins – easy
🍽 9 servings – 592 kcal per serving
- 12 ounces jumbo pasta shells
- 1½ lbs mozzarella cheese
- 30 oz ricotta cheese
- ½ cup Parmesan cheese
- 12 basil
- 1 tbsp parsley
- 3 cloves garlic
- ½ tsp salt
- 2 cups spaghetti sauce
- 1 grater
- 1 knife
- 1 saucepan
- 1 mixing bowl
- 1 oven
- 1 baking pan
- 1 lid
- 1 colander
- 1 spoon
- 1 foil
Shred mozzarella, ricotta, and parmesan cheese with a grater.
Chop basil and parsley. Then, peel and mince garlic.
Heat 2.5 cups of water in a saucepan. Add 1 tsp of salt and boil for 3 minutes. Then, add jumbo pasta shells to the saucepan and cover it with a lid. Cook for 7 minutes, remove the lid, turn off the heat and drain the pasta in a colander.
Combine mozzarella cheese, ricotta cheese, parmesan cheese, basil, parsley, garlic, and salt in a mixing bowl with a spoon to get a cheese mixture.
Preheat the oven to 350°F for 12-15 minutes.
Fill pasta shells with 3/4 of the cheese mixture.
Put the pasta shells in a baking pan, cover them with spaghetti sauce, and sprinkle with the remaining cheese mixture. Put the pan in the oven and bake for 30 minutes. Take it out of the oven and turn off the heat.
Remove the foil from the baking pan to get three cheese stuffed pasta shells.
It’s ready to be served !